One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions - Wei Liang; Junhong Xie; Qiannan Zhao; Chenghong Jiang; Xiaofeng Zhan; Mingrong Chen; Lu Zhang; Chuan Li; Jianhua Rong; Yang Hu (Food Hydrocolloids, 2026)

Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery - Duo Zhang; Yongkang Yang; Rixin Li; Xing Rong; Wenli Zhang; Miao Zhang; Bin Li; Xuan Zhang (Food Hydrocolloids, 2024)

Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties - Shengqi Jiang; Chunjie Yang; Rong Bai; Ziwei Li; Linlu Zhang; Ya Chen; Xiang Ye; Siying Wang; Hao Jiang; Wu Ding (Food Hydrocolloids, 2024)

Fabrication of natural W1/O/W2 double emulsions stabilized with gliadin colloid particles and soybean lecithin - Xuan Zhang; Xing Rong; Duo Zhang; Yongkang Yang; Bin Li (Food Hydrocolloids, 2023)

Corrigendum to “Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels” [Food Hydrocolloids 139 (2023) 108527] - Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu (Food Hydrocolloids, 2023)

Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels - Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu (Food Hydrocolloids, 2023)

Oligosaccharide analysis of the backbone structure of the characteristic polysaccharide of Dendrobium officinale - Tin-Long Wong; Li-Feng Li; Ji-Xia Zhang; Quan-Wei Zhang; Xue-Ting Zhang; Li-Shuang Zhou; Hau-Yee Fung; Lei Feng; Hui-Yuan Cheng; Chu-Ying Huo; Man Liu; Wan-Rong Bao; et al. (Food Hydrocolloids, 2023)